Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties-Reference-Cited by-同舟云学术

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Comparison of the Cooking Behaviors of Meat and Plant-Based Meat Analogues: Appearance, Texture, and Fluid Holding Properties

Published:2022-04-25 Issue:5 Volume:2 Page:844-851
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Zhou Hualu¹^ORCID,Vu Giang¹,Gong Xiping²,McClements David Julian¹³^ORCID

Affiliation:

1. Biopolymers and Colloids Laboratory, Department of Food Science, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States

2. Department of Chemistry, University of Massachusetts Amherst, Amherst, Massachusetts 01003, United States

3. Department of Food Science & Bioengineering, Zhejiang Gongshang University, 18 Xuezheng Street, Hangzhou 310018, China

Funder

National Institute of Food and Agriculture

Good Food Institute

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00016

Reference30 articles.

1. Foods for Plant-Based Diets: Challenges and Innovations

2. Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

3. Standardized methods for testing the quality attributes of plant‐based foods: Milk and cream alternatives

4. A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

5. An investigation of the formulation and nutritional composition of modern meat analogue products

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